Southwest-Style Turkey Skillet with Tomatillo-Poblano Sauce, Black Beans & Creamy Guacamole
Easy Prep & Cleanup

Southwest-Style Turkey Skillet

with Tomatillo-Poblano Sauce, Black Beans & Creamy Guacamole

20 MIN
4 Servings
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From the Test Kitchen

Chefs! To start the new year off with a clean slate, we're bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you've come to expect from a classic Blue Apron meal. This delightful skillet brings together all the classic taco fixings: black beans, melty cheese, tomatoes, and creamy guacamole for a crowd-pleasing meal.
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  • Nutrition
    PER SERVING
  • Calories
    880 Cals (est.)
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fresh
ingredients
Southwest-Style Turkey Skillet with Tomatillo-Poblano Sauce, Black Beans & Creamy Guacamole
Title
  • 18 oz Ground Turkey
  • ¾ cup Tomatillo-Poblano Sauce
  • 4 oz Shredded Monterey Jack Cheese
  • 1 15.5-Oz Can Black Beans
  • 1 Red Onion
  • ½ cup Guacamole
  • ½ cup Sour Cream
  • 5 oz Baby Spinach
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1 cup Long Grain White Rice
  • ½ lb Grape Tomatoes
  • ⅓ cup Crispy Onions
time-saving
tips & techniques
Cook the rice
1 Cook the rice

In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Prepare the ingredients & make the creamy guacamole
2 Prepare the ingredients & make the creamy guacamole

Meanwhile, wash and dry the fresh produce. Medium dice the onion. Halve the tomatoes. Drain and rinse the beans. In a bowl, combine the sour cream and guacamole. Season with salt and pepper.

Start the skillet
3 Start the skillet

In a large pan (nonstick, if you have one), heat 1 tablespoon  of olive oil on medium-high until hot. Add the turkey, diced onion, halved tomatoes, and spice blend; season with salt and pepper. Cook, stirring occasionally and breaking the meat apart with a spoon, 4 to 6 minutes, or until browned.Add the tomatillo-poblano sauce, drained beans, and spinach; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until thoroughly combined and the turkey is cooked through. 

Finish the skillet & serve your dish
4 Finish the skillet & serve your dish

Top the skillet with the cheese. Loosely cover with foil and cook 2 to 3 minutes, or until melted. Turn off the heat. Let stand at least 2 minutes before serving. Serve the finished skillet with the cooked rice. Garnish with the creamy guacamole and crispy onions. Enjoy!

Tips from Home Chefs

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Cook the rice
1 Cook the rice

In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

2 Prepare the ingredients & make the creamy guacamole

Meanwhile, wash and dry the fresh produce. Medium dice the onion. Halve the tomatoes. Drain and rinse the beans. In a bowl, combine the sour cream and guacamole. Season with salt and pepper.

Prepare the ingredients & make the creamy guacamole
Start the skillet
3 Start the skillet

In a large pan (nonstick, if you have one), heat 1 tablespoon  of olive oil on medium-high until hot. Add the turkey, diced onion, halved tomatoes, and spice blend; season with salt and pepper. Cook, stirring occasionally and breaking the meat apart with a spoon, 4 to 6 minutes, or until browned.Add the tomatillo-poblano sauce, drained beans, and spinach; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until thoroughly combined and the turkey is cooked through. 

4 Finish the skillet & serve your dish

Top the skillet with the cheese. Loosely cover with foil and cook 2 to 3 minutes, or until melted. Turn off the heat. Let stand at least 2 minutes before serving. Serve the finished skillet with the cooked rice. Garnish with the creamy guacamole and crispy onions. Enjoy!

Finish the skillet & serve your dish
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